Ethiopia

This is Ethiopian Arabica at its finest - decadently aromatic. It has an orange blossom aroma, but the rich fruit jam notes come from the sun-dried coffee in Master Origin Ethiopia with dry processed Arabica. Ethiopian farmers have used this method for longer than anyone else. For up to four weeks the sun shines down on the Arabica coffee as the Ethiopian farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavors seep into the heart of those Ethiopian coffee beans. If you like milk and coffee, try Master Origin Ethiopia with dry processed Arabica with milk froth to make a cappuccino. You’ll find all the delicate floral notes still smoothly dancing through this cup of coffee with milk. All the skill of Ethiopian coffee farming still shines through milk foam.

All of the coffees in Master Origin Ethiopia with dry processed Arabica are Ethiopian Arabica. The signature jammy notes come
from the naturally processed coffee beans. In the western highlands of Ethiopia, it’s their heritage to spread the harvested coffee cherry out across raised drying tables. The farmers here have used this traditional farming method for longer than anyone else. For up to four weeks their coffee is cradled in the sun as Ethiopian coffee farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavors seep into the heart of those Ethiopian coffee beans.

Roasting

A light and short roast keeps the more delicate notes alive and singing through the wilder, heavier aromatics of this Ethiopian coffee.